Apple spice Montebello Macarons

Ingredients

Yield:

12 servings

• Ganache

  • 25 gr. Montebello tea
  • 200 gr. heavy cream
  • 200 gr. white chocolate
  • 8 gr. gelatine

• Macaron shells

  • 300 gr. almond flour
  • 300 gr. icing sugar
  • 100 ml. eggs white
  • 100 ml. eggs white
  • 300 gr. sugar
  • 50 ml. water
  • Montebello tea

Preparation

Difficulty:

Medium

Time:

35 MinutesPreparation time

Total Time:

90 Minutes

1. Ganache (to be prepared a day in advance)

   1. Bring to a boil heavy cream and Montebello tea. Infuse for about 20 minutes at room temperature.
   2. Meanwhile, hydrate the gelatin (follow instructions on the package)
   3. Mix properly and reserve at 4 degrees C for at least 6 hours

2. Macaron shells

   1. Mix togheter almond flour and icing sugar. Add 100 ml. of eggs white and stir to obtain a homogeneous paste.
   2. In a cauldron, cook the water and sugar at medium heat until 121 degrees C
   3. When reaching 110 degrees C start whipping the remaining 100 ml. of eggs white
   4. When the sugar is ready, add it gradually to your eggs white
   5. Let cool down to room temperature, your meringue is done!
   6. Incorporate the meringue in the almond, sugar and eggs mixture
   7. With a pipping bag, form the macarons shells and sprinkle the tea on the top of it.
   8. Rest at room temperature for about 15 minutes.
   9. Cook 13 minutes at 320 degrees F
   10. With a pipping bag fill half of the shell with the apple and spices montebello tea ganache and put together.
   11. Keep the macarons in hermetic container in your refrigerator or in the freezer.